Iberico Chop Romanesco Sweet Potato

Iberico Pork Chops w/ Romanesco & Sweet Potatoes

Sarah MickeyAll Recipes, Chop Recipes, Pimenton/Paprika Recipes, Pork Recipes, Romanesco & Cauliflower Recipes Leave a Comment

Iberico Pork Chops with Romanesco & Spiced Sweet Potatoes

Makes 7 Servings

Elegant, marbled, delicious bone-in Iberico pork chops served with spicy-sweet roasted sweet potatoes and Romanesco florets.  It doesn’t take more than salt & pepper to make these chops delicious, Iberico is already so packed with flavor.

Iberico Pork Chops w/ Romanesco & Sweet Potatoes
  • Spiced Sweet Potatoes:
  • 4 Sweet Potatoes, peeled & cut into 1” cubes
  • 2 tbsp Brown Sugar
  • 1 ½ tsp Spicy Pimenton
  • 1 ½ tsp Fine Salt
  • Olive Oil
  • Romanesco:
  • 4 heads Romanesco, cut into small florets
  • Salt
  • Pepper
  • Olive Oil



Preheat your oven to 425°F.


Toss the sweet potato cubes in the brown sugar, pimenton, salt and olive oil to coat.


Spread the cubes out on parchment paper on a baking sheet. Roast them in the oven until tender.


Toss the romanesco florets with salt, pepper & olive oil, then spread them out on a baking sheet. Roast them in the oven until tender & well browned (almost blackened), on the edges.


Slice the rack into chops by cutting between each pair of bones. Pat the chops dry & season both sides with salt & (lightly) with pepper.  Rub them with canola oil.


Get a dry frying pan or skillet very hot over high heat.


Lay in the chops and sear them on all sides until well browned & cooked to your desired doneness. You may have to work in batches.


Let the chops rest on a plate, loosely covered with foil, for 5-10 minutes.


Serve the chops with the sweet potato cubes & romanesco.

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